A Kitchen Addiction

Skinny Fudgy Brownies (Quick & Easy)

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Skinny Fudgy Brownies #easy #recipe #valentinesday

You are probably thinking that “skinny” and “fudgy” aren’t two adjectives that can go side by side when describing brownies, or at least brownies that taste good! Well, they can when describing these brownies. No “weird” ingredients required! While I have had good brownies that were made with pumpkin and black beans, I know people who wouldn’t even touch them because they knew what the brownies contained.

Skinny Fudgy Brownies #lowfat #easy

These brownies are perfect for those skeptical people. The ingredient used to replace the butter/oil in these brownies is Greek yogurt. I frequently use plain Chobani, and it is one of my favorite ingredients to use in baking as a way to reduce fat. It still gives a rich flavor to these brownies without adding any weird texture or aftertaste. Throw in just a few mini chocolate chips to add to the fudgy-ness of the brownies and you won’t even miss the butter and oil.

Skinny Fudgy Brownies #lowfat #recipe

Top the brownies with a dollop of whipped topping and some fresh fruit for a Valentine’s Day dessert that you won’t regret the next day. Oh, and if you aren’t worried about calories, a little drizzle of hot fudge would be great, too!

Notes: You do not want to over bake these brownies. They will lose the fudgy texture and become more cake-like. Also, these brownies cut best using a plastic knife.

Skinny Fudgy Brownies (Quick & Easy)

Yield: 12 brownies

Ingredients

  • 1/2 C all-purpose flour
  • 1/3 C brown sugar
  • 1/2 C sugar substitute or sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 C unsweetened baking cocoa
  • 1/2 C plain Greek yogurt
  • 1 egg
  • 2 tbsp non-fat milk
  • 1 tsp vanilla extract
  • 1/4 C mini chocolate chips

Directions

  1. Preheat oven to 350. Lightly spray an 8×8 inch baking dish with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugars, salt, baking soda, and baking cocoa.
  3. In a small bowl, whisk together yogurt, egg, milk and vanilla extract until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in mini chips.
  4. Spread batter into prepared baking dish and bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Do not over bake.
  5. Allow to cool for 5-10 minutes before cutting into pieces. Note: These brownies cut best using a plastic knife.
  6. Store leftovers in an airtight container.

This recipe is linked with Friday Blog Hop, Strut Your Stuff Saturday, Weekend Potluck, What’s Cookin’ Wednesday, What’s in Your Kitchen Wednesday, What’s Shakin’.

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Comments

  8. Oh! I use greek yogurt in baking ALL. THE. TIME. Honestly I think it just adds moisture and if it’s also healthy, so be it. You’re so right; you can’t even tell you’ve “lightened up” the recipe and I’ve never actually missed the fat. I’ll have to try it in brownies! 🙂

    Reply

  9. This looks yummy! All the other skinny brownies I’ve seen use black beans and I don’t think I could do that! However, THIS I could do! 🙂

    Reply

  25. I made these and they’re great! I changed a few things (whole wheat and a little less sugar) and they still came out wonderfully. :)) I’m going to make them again for sure! I’ve made Greek yogurt brownies before and they were rubbery. But these had a great texture! Thanks for the recipe. 🙂

    Reply

  29. Love this idea Jessica! I’ve never completely replaced the butter/oil with yogurt for fear it wouldn’t work, but these brownies look seriously fantastic!

    Reply

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